poornam boorelu recipe, how to make boorelu recipe | poornalu recipe

poornam boorelu recipe with video and step by step pics – one of the most popular sweet snack from andhra cuisine is poornam boorelu. these are deep fried snacks made with a stuffing of chana dal+jaggery and coated with rice+urad dal batter (similar to dosa batter).

during festival occasions in andhra pradesh and telangana boorelu is prepared and offered as naivedyam to the deities. since ugadi festival is around the corner, sharing this recipe of poornam boorelu.

there are many variations of boorelu recipe. basically the stuffing here is the ‘pooran’ which we make while preparing pooran poli or bobbatlu. if you have leftover pooran stuffing, then you can use it and make boorelu. i have not added fresh coconut in the recipe, but you can add about ¼ cup of fresh coconut.

you can prepare poornam boorelu and offer to your deity. you can also prepare these as sweet snacks.

poornam boorelu recipe card below:

poornam boorelu recipe - deep fried snack made with a stuffing of chana dal+jaggery and coated with rice+urad dal batter.

course: snacks, sweets

cuisine: andhra, south indian

servings: 18boorelu

author: dassana amit

ingredients (1 cup = 250 ml)

for poornam boorelu batter

1cuprice

½cupurad dal

3cupswater for soaking

½ to ⅔cupwater for grindingor add as required

½teaspoonsaltor add as per taste

for poornam boorelu stuffing:

1cupchana dalOR 195 grams chana dal

2.5cupswaterfor pressure cooking

1cupjaggeryOR 160 to 165 grams jaggery

½teaspoongreen cardamom seedsor cardamom powder

¼teaspoonnutmeg powder(OPTIONAL)

¼cupgrated coconut(OPTIONAL)

other ingredients:

oil as requiredfor deep frying

1tablespoonghee

how to make recipe

making batter for poornam boorelu:

rinse 1 cup rice with water a couple of times and then add in a bowl.

rinse ½ cup urad dal with water and then add in the same bowl.

add 3 cups water. cover and let the rice and urad dal soak for 5 to 6 hours or overnight.

next day, drain all the water.

then add the rice and urad dal in a grinder jar. also add ½ to ⅔ cup water.

grind to a smooth light batter. the batter consistency should be medium thick like dosa batter. if a drop of the batter is placed in water, it should float and not sink.

add ½ teaspoon salt or add as per taste.

mix very well. cover and keep the batter aside.

making stuffing for poornam boorelu:

rinse and then take 1 cup chana dal in a pressure cooker. if you want you can even soak chana dal.

then add 2.5 cups water.

pressure cook for 6 to 7 whistles on medium flame.

when the pressure settles down, open the lid of the cooker. strain the chana dal and let it cool or become warm. use the strained water for making rasam or katachi amti. can also knead atta with this water or add it to gravies or dals.

3. when the pressure settles down, open the lid of the cooker and check if the chana dal is cooked well. take a few chana dals and mash it with your fingers. they should get mashed easily. do take care as the dal is very hot.

4. strain the chana dal and let it cool or become warm. use the strained water for making rasam or katachi amti. you can also knead atta with this water or add it to gravies or dals.

5. then add the chana dal in a grinder jar.

6. add 1 cup jaggery. i have used organic jaggery and hence not dissolved in water and then strained it.